Whether it be for mopping up the left over curry sauce or to provide a soft absorbent base layer, bread is a perfect accompaniment for the much loved curry. Flatbreads and naans are the most popular sides and they can be made and bought gluten free. To add an extra element to your free from naan add cheese and chilli which are both naturally gluten free ingredients. Find below Coeliac UK’s recipe for a soft pillowy naan bread:
200g (8 oz) Gluten Free Flour
1 tsp dried yeast or ¼ oz fresh yeast
1½ tsp sugar
3½ fl oz hand hot milk
¼ tsp salt
½ tsp gluten free baking powder
½ egg beaten
1 tbsp oil
2 tbsp yoghurt
– Dissolve the yeast and the sugar in the milk and leave in a warm place for 10 minutes until frothy.
– Sieve together the flour, baking powder, and salt.
– Add the yeast mixture, oil and yoghurt and mix to a soft dough. Place in a greased plastic bag and leave in a warm place for 45-60 minutes.
– Dust a surface with gluten free flour and kneed the dough for 1 minute.
– Divide into 4 pieces shape in to ovals and cook under preheated grill for 2-3 minutes
Rice is the most common and most effective accompaniment for curry. An unadorned rice is normally the preference for a lot of curry eaters as it provides a stable and unenthused foundation for the curries flavours and spices. This being said, a lot of curry lovers enjoy an equally exciting rice with their main dish and at ilumi we’re not short of flavoursome sides that will enhance your favourite curries.
White Long Grain Rice
Yellow Basmati Rice
Spiced Mushroom Rice
Brown Long Grain Rice
Rice & Chickpea Mix
Kashmiri Easy Cook Rice
Tip: A sprinkling of saffron or curry leaves will add an extra citrusy tang to your rice.
Our Lentil Dahl complements many a curry, with its warm fragrant spices of cumin, cardamom and cinnamon. Dhal is a delicious and healthy alternative to more traditional curry sides, however it can be complemented and made that bit more entertaining with the addition of fried onion, coriander or chilli flakes.
Samosas are again commonplace on the menus of Indian restaurants and curry houses. The ‘Indian Cornish pasty’ can be filled with either meat or veg and is also popular both mild and hot. With the creation of the samosa being so open to alteration depending on a persons taste, this makes a gluten free alternative that bit simpler to produce. You can follow a regular samosa recipe but instead of using plain flour you’ll need a blend soy, rice, tapioca and potato flour.